This Greek salad features a simple vegan “feta” that’s made with tofu. Because the tofu marinates in lots of delicious herbs and seasonings, it acquires a bold, salty flavor that’s perfect in this classic recipe.
I love the powerful combination of savory feta, bitter olives, spicy pepperoncini, sharp red onion and refreshing lemon over crunchy vegetables.
This salad makes a great light dinner, with the calcium, protein and iron-rich tofu. For an additional boost, add a 15-ounce can of rinsed, drained chickpeas. Or, serve with toasted pita and store-bought hummus.
- 1 14 oz package extra firm tofu, pressed and drained
- 3 T lemon juice
- 3 T red wine vinegar
- 3 T olive oil
- ½ t dried oregano
- ½ t dried basil
- 1 t salt
- freshly ground pepper to taste
- 6 c romaine, chopped
- 2 c grape tomatoes, halved
- 1 c pitted green olives
- 1½ c green pepper, diced (about 1 medium)
- 1½ c cucumber, sliced (about 1 medium)
- ½ c pepperoncinis, sliced (about 6 whole)
- 1 c red onion, thinly sliced (about half an onion)
- In a medium bowl, mash tofu with a fork until crumbly. Stir in lemon juice, red wine vinegar, olive oil, dried oregano, dried basil, salt and freshly ground pepper. Mix well and cover. Refrigerate for at least 15 minutes as you prep the vegetables.
- In a large bowl, combine romaine, grape tomatoes, olives, green pepper, cucumber, pepperoncinis and red onion. Mix well and transfer to serving plates. Top each plate with tofu feta (including some of the liquid as dressing) and more freshly ground pepper, if you like.